In a small bowl, place 3 tablespoons (1/4 cup) of the reserved oil from the marinated feta and combine with the balsamic vinegar. Season with salt and pepper, set aside.

Step 2

Brush the prosciutto with a little more of the reserved oil, and grill or fry over high heat until crisp. Break the crispy prosciutto into shards, then toss in a large bowl with the rocket and peaches. Place in serving bowls and drizzle with the dressing. Crumble over the feta and top with the toasted walnuts.

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In this month's issue

Our new-look February issue is filled with bright, fresh food to set you up for the year ahead; including our new entertaining feature with Kylie Kwong, Matt Moran's seafood barbecue and jamie Oliver's brilliant brunch ideas.